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Black bulgur with red pepper (cooked) Calories
High fiber, mineral-rich, low fat, colorful vegetable dish
CALORIES
GI
POTASSIUM
FIBER
Black bulgur with red pepper (cooked) Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
22.5g
· 82%
Protein
3.3g
· 12%
Fat
0.8g
· 6%
Fiber
4.2g
Black bulgur with red pepper (cooked) Vitamins & Minerals
Vitamins
Vitamin C
36mg · 40% DV
Vitamin A
120µg · 13% DV
B1
0.09mg · 8% DV
B3
1.2mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
68mg · 10% DV
Magnesium
38mg · 9% DV
Zinc
1mg · 9% DV
Black bulgur with red pepper (cooked) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Black bulgur with red pepper (cooked) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Black bulgur with red pepper (cooked) Contain Allergens?
No known major allergens
Which Diets Is Black bulgur with red pepper (cooked) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Black bulgur with red pepper (cooked) Fat Profile
SATURATED
0.13g
MONOUNSATURATED
0.22g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
Foods Similar to Black bulgur with red pepper (cooked)
Black bulgur with red pepper (cooked) — Frequently Asked Questions
How many calories are in cooked black bulgur with red pepper?
Cooked black bulgur with red pepper provides 110 calories per 100 g. It also contains 3.3 g of protein, 22.5 g of carbohydrates, and 4.2 g of fiber per 100 g.
Is black bulgur with red pepper suitable for a gluten-free diet?
Yes, it is listed as compatible with a gluten-free diet. It is also suitable for vegan, vegetarian, Mediterranean, flexitarian, and omnivore eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.